4 baking potatoes, peeled, quartered
1 large onion, quartered
2 large eggs
1/4 cup matzo meal or all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil (for frying)
Applesauce for topping (optional)

In a food processor, finely chop the potatoes and onion. Add eggs, matzo meal or flour, salt and pepper. Process until potatoes are very finely chopped (the mixture will look like bottled horseradish).

In a large skillet, heat 1/4 inch of oil over medium high heat until hot but not smoking. Drop heaping tablespoonsful of the potato mixture into the oil. Cook for 6 to 7 minutes, turning once, until the pancakes are golden on both sides. Drain on paper towels. Serve right away or keep warm in a 200 degree F oven.